Creamy Chocolate Cashew Ice Cream

8 ingredients · 3 hours · 8 servings

8 ingredients · 3 hours · 8 servings


  1. Place ice cream maker bowl in the freezer for 6-8 hours, overnight or until frozen.

  2. Melt coconut oil in sauce pan.

  3. Place all ingredients into a high-speed blender. Process until nice and creamy.

  4. Place the liquid into a bowl and place in the fridge until completely cool (3 hours minimum). *** Do not skip this step or it will not work.

  5. Once the liquid has cooled and the ice cream maker bowl is frozen - place the liquid into the ice cream maker bowl. Turn on the ice cream maker and start mixing. It will only take about 10-15 minutes from here. Mix until it looks like soft-serve ice cream. Enjoy some now or place in the freezer if you like your ice cream a bit more firm.

  6. Once you place the ice cream into the freezer, it will harden up like a rock. So, make sure you take it out 5-10 minutes before serving and wait until it has melted to your desired consistency.



2 cups Raw Cashews

2 1/2 cups Almond Milk

1/2 cup Coconut Oil (melted )

1/4 cup Cacao Powder (Add 2 TBSP or more to taste. This is the amount I use and recommend as you do not want too much as it can become chalky.)

1/4 cup Maple Syrup

1/4 cup Coconut Sugar (Start with 1/4 cup and work up to desired sweetness. If you like additional sweetness you can add up to 1/2 cup without altering the texture of the ice cream.)

1 tbsp Pure Vanilla Extract

1/8 tsp Sea Salt




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